10 Mar Milk free beef cannelloni
Welcome back to Sandtondiet and to this week’s milk free beef cannelloni recipe.
Do you find that your family is constantly complaining about getting the same meals all the time? Do you try your best but still battle trying to come up with new ideas?
If this all sounds too familiar then this recipe is just for you. This beef mince cannelloni is a great way to take regular beef mince and serve it in a way that seems really fancy.
This recipe is really simple. All it involves is making the mince and then stuffing the pasta tubes. So the making of this beef cannelloni recipe is pretty similar to making bolognaise other than the cannelloni pasta tubes. But I must say that the finished dish at the end is really quite impressive.
I cheated a bit with this recipe and covered the cannelloni with a store bought tomato sauce. But feel free to make one yourself if you want to. Also, you can get the cannelloni pasta tubes in the pasta section of any grocery store just in case you’ve never used them before.
When this meal arrived at the table my family were quite impressed. I topped the beef cannelloni with a dairy free coconut based cheese which melted just like regular cheese. My family couldn’t quite come to terms with the fact that this meal was actually dairy free despite the cheese on top. They were also really impressed that they were getting a completely different meal for a change.
If you need more recipes that are quick and easy and are sure to delight your family then look no further. This quick and easy one-pot pesto, olive and tomato pasta or this Healthy and quick baked Italian meatballs are sure become firm family favourites.
If you would like a bit more family cooking inspiration from other fantastic blogs then check out this spinach and ricotta cannelloni from Recipe Tin Eats by Nagi: https://www.recipetineats.com/spinach-ricotta-cannelloni/. Nagi’s recipes are truly phenomenal and really worth a try.
The best milk free beef cannelloni of all time
200g celery stick, chopped into finger length pieces
200g carrots, sliced into rounds
1 large onion, cut into wedges
2 tsp oil
½ x 410g can tomato puree
1 x 410g can of chopped and peeled tomatoes with herbs
600g lean beef mince
1 ½ tsp salt
1 tsp brown vinegar
1 Tbsp Worcestershire sauce
30 cannelloni tubes
405g tomato and garlic pasta sauce (All gold)
200g non-dairy cheese, grated
Make the mince
- Chop up the celery, carrots and onion in a blender until finely chopped
- Heat up the two teaspoons of oil in a pot and add the chopped carrots, celery and onion
- Sauté the vegetables for a few minutes and then add the rest of the ingredients to the pot (you can brown the mince if you want to but I usually skip that step)
- Cover the pot with a lid and cook the mince on a low heat for about an hour
- Remove the mince and let it cool enough so that it is not too hot to handle**
Filling the cannelloni
- The next step is to begin filling you cannelloni tubes
- Use a small plate and place the cannelloni onto the plate with the tube facing up
- Use a teaspoon to fill each cannelloni tube until it is quite full and lay it flat in a baking dish
- Continue this process until all the tubes have been filled and placed side by side in the baking dish* (only make one layer of tubes or the recipe won’t cook evenly)
- Cover the baking dish with tinfoil and bake at 180⁰C for an hour
- Remove the tinfoil and bake for a further 20 minutes
- The beef cannelloni is then ready to serve and enjoy
*I like to assemble the dish in the morning and then bake it in the evening for supper. I find that the cannelloni cooks well this way and none of the pasta is raw
**if you have any mince left over at the end you can freeze it and use it to make the cannelloni again or for another recipe e.g. stuffed beef mince baked potatoes, spaghetti bolognaise, cottage pie etc